Source: Journal of the Academy of Nutrition and Dietetics
A comprehensive evaluation of a room service model at an Australian acute care facility showed results of increased energy and protein intake, decreased food waste to 12% and meal costs by 15%, and increased patient satisfaction.
Source: New Milford Hospital, Connecticut
Plow to Plate is a program that advocates healthy food as a direct path to disease prevention while promoting the local agricultural economy. It delivers a fully integrated, healthful food service program to patients, staff and the community, using fresh produce from local farms and shows results with increased patient satisfaction scores.
Source: Flavour Journal
This opinion piece takes a critical look at the current state of hospital food, with a focus on the UK’s National Health Service, and explores how findings from studies of high-end gastrophysics research could help to improve it. For example, ‘Eye appeal really is half the meal’, even in hospital. A number of concrete recommendations and low-cost solutions are proposed.
Source: St Michael's Hospital, Toronto
George Brown College's Hospitality and Culinary Arts program partnered with St. Michael's Hospital to create an easy-to-use guide for kitchen staff at St. Michael's to learn how, where and when of local food purchasing and preparation. A suite of recipes is included that are locally-sourced and nutritious, including nutritional label for each to simplify a hospital dietitian's work.
Source: Greenbelt Fund
This report documents the current state of local food usage in Ontario's long-term care sector. The sector offers a significant market for local producers as the estimated annual raw food spend of $210 million, however the 600+ homes do not track local food usage and face barriers in adding local food items to their menus.
Source: IWK Hospital
A video about Dial for Dining, launched in 2008. Instead of fixed meal times hospital patients place food orders when they want and food is delivered to their rooms. Implementing a room service model resulted in dramatic reduction in food waste and improvements in patient satisfaction.
Date: May 2017
Issue brief discusses the current state of food in hospitals in Canada, as well as the barriers and opportunities to improving food in these institutions. It explores healthy eating initiatives, local food procurement, and innovations in Canada and internationally.
How can hospitals and long-term care (LTC) homes build the health and wealth of their patients, staff, and communities through the food they source and serve? This webinar explores American and Canadian examples of leadership to position institutions as anchors of wellbeing for the populations they serve.
Source: Food Secure Canada &J.W McConnell Family Foundation
The lessons stem from the experiences of eight projects from 2014-2016 and profile what we’ve learned about how to shift institutional food purchasing to sustainability–from defining local, to leveraging contracts, to building food cultures, to policy change–and what the opportunities are for scaling this work.